Drain well. In a dry saucepan over medium heat, toast the millet for 4-5 minutes until it becomes lightly golden and you notice a nutty aroma.
Add 2 cups of water (or broth) and salt to the pan. Increase the heat to high and bring the mixture to a boil. The water may sputter as it hits the hot pan.
Reduce the heat to low, cover the pan, and let the millet simmer for about 20-25 minutes until the water is absorbed. If you are using butter, stir it in once the heat is reduced.